Roasted Vegetable Antipasto (crock Pot)

Total Time: 10 hrs 30 mins Preparation Time: 30 mins Cook Time: 10 hrs

Ingredients

• Servings: 6
• 3 carrots, peeled and cut into 3-inch strips, 1/2 inch wide and 1/4 inch thick
• 2 parsnips, peeled and cut into 3-inch strips, 1/2 inch wide and 1/4 inch thick
• 2 turnips, peeled and cut into 2-inch pieces
• 24 white pearl onions, peeled but left whole
• 1 red bell pepper, seeded and cut into 3-inch by 2-inch strips
• 1 yellow bell pepper, seeded and cut into 3-inch by 2-inch strips
• 1 fennel bulb, base and leafy stalks discarded, bulb cut lengthwise into 3-inch long slices, 1/2 inch thick
• 12 baby artichokes, with stems intact stems peeled
• 8 ounces fresh large mushrooms, washed and cut into 3/4 inch slices
• 4 garlic cloves, peeled and minced
• 1 cup olive oil
• 3/4 teaspoon salt
• pepper

Recipe

• 1 place vegetables (carrots - mushrooms) in crock pot insert and then sprinkle with garlic. toss to combine well.
• 2 drizzle olive oil over vegetables and sprinkle with salt and pepper.
• 3 cover and cook on low for 8-10 hours (or on high for 3-4 hours) or until vegetables are tender.
• 4 ***if you want the vegetables browned, place them under the broiler for 3-4 minutes, turn and broil other side***.
• 5 allow vegetables to cool to room temperature before proceeding.
• 6 arrange vegetables on a serving platter, drizzle them with the cooking oil and sprinkle with salt and pepper. toss.